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Makes about 3 Dozen Cookies1/2 cup Butter Flavor CRISCO Shortening or 1/2 Butter Flavor CRISCO Stick 1 tablespoon milk 1 egg 1/2 teaspoon vanilla 1 -1/4 cups all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder 3/4 cup sugar Heat oven to 375ºF. Grease baking sheet with Butter Flavor Crisco Shortening or Butter Flavor Crisco Stick. Combine Butter Flavor Crisco, sugar and milk in medium bowl. Beat at medium speed of electric mixer until well blended. Beat in egg and vanilla. Beat until blended. Combine flour, salt and baking powder. Mix into creamed mixture at low speed until just blended. Drop level measuring tablespoonfuls of dough 2 inches apart onto baking sheet. Bake at 375ºF for 7 to 9 minutes, or until set. Cool 2 minutes on baking sheet. Remove to cooling rack. Note: For larger cookies, drop 2 level measuring tablespoonfuls of dough into a mound for each cookie. Place 3 inches apart on baking sheet. Bake at 375ºF for 11 to 13 minutes, or until set. Cool 2 minutes on baking sheet. Remove to cooling rack. Variations For "Buttery" Drop Cookies Frosted "Buttery" Drop: Bake and cool larger "Buttery" Drop Cookies. Frost cooled cookies as wreaths or ornaments for the holiday season. *Creamy Vanilla Frosting: Combine 1/2 cup Butter Flavor Crisco, 1 pound (4 cups) powdered sugar, 1/3 cup milk and 1 teaspoon vanilla in medium bowl. Beat at low speed of electric mixer until well blended. Scrape bowl. Beat at high speed for 2 minutes, or until smooth and creamy. One or two drops of food color can be used to tint each cup of frosting, if desired. Frost cooled cookies. This frosting works well in decorating tube. Chocolate Dipped: Bake and cool small "Buttery" Drop Cookies. Combine 1 cup semi-sweet chocolate chips and 1 teaspoon Butter Flavor Crisco Shortening or Butter Flavor Crisco Stick in microwave-safe measuring cup. Microwave at 50% (MEDIUM). Stir after 1 minute. Repeat until smooth (or melt on rangetop in small saucepan on very low heat). Dip one end of cooled cookie halfway up in chocolate. Place on waxed paper until chocolate is firm. Chocolate Nut: Dip in melted chocolate as directed. Sprinkle with finely chopped nuts before chocolate hardens. Raspberry-Coconut: Bake small "Buttery" Drop Cookies. Spread 1/2 to 1 teaspoonful SMUCKER'S Raspberry Jam on each hot cookie. Sprinkle with flake coconut. Chocolate Sandwich Cookies: Bake small "Buttery" Drop Cookies. Spread Chocolate Frosting on bottom of 1/2 of the cookies. Top with remaining cookies. Gently press together. Chocolate Frosting: Place 1/3 cup Butter Flavor Crisco Shortening or Butter Flavor Crisco Stick in medium microwave-safe bowl. Cover with waxed paper. Microwave at 100% (HIGH) until melted (or melt on rangetop in small saucepan on low heat). Add 3/4 cup unsweetened cocoa powder and 1/4 teaspoon salt. Beat at low speed of electric mixer until blended. Add 1/2 cup milk and 2 teaspoons vanilla. Beat at low speed. Add 1 pound (4 cups) powdered sugar 1 cup at a time. Beat at low speed after each addition until smooth and creamy. Add more sugar to thicken or milk to thin for good spreading consistency. |
